Yield: 1 Menu
| Measure | Ingredient |
|---|---|
| \N \N | Mango Splash |
| \N \N | Rolled Stuffed Turkey Breast & Creamy Basil Sauce |
| \N \N | Fennel a la grecque |
| \N \N | Couscous With Currants |
| \N \N | Roasted Asparagus |
| \N \N | Salad of Mixed Greens |
| \N \N | Crusty Rolls |
| \N \N | Lemon Tartlets |
| \N \N | Basket of Strawberries |
MENU
Advanced Preparations -
Mango Splash: Make the mango puree up to 8 hours ahead and refrigerate Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast should be made 1 to 2 days before serving to allow time for chilling. Make sauce up to 2 days ahead and refrigerate.
Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.
Roasted Asparagus: Roast the asparagus up to 2 hours ahead.
Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and refrigerate.
Crusty Rolls: Make the rolls up to 3 months ahead and freeze.
Lemon Tartlets: Make the pastry shells up to 1 month ahead and freeze.
Make the lemon curd up to 2 days ahead and refrigerate.
Recipes to follow if my fingers don't give out <G>. Chardonnays would be good with this meal.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini